Tagged: new potatoes

Pork Fillet stuffed with Prunes and Stilton with Savoury Savoy Cabbage and Crispy New Potatoes

Yes, I still have some dried prunes left. And as the humble prune is a dried plum, I wanted to recreate one of my favourite snacks which is Stilton with a plum chutney. Now the plum chutney is a specialised condiment to me as I am given a jar or two from Frank’s partner Julia every year and it’s lovely.
I was lucky enough to come across some very cheap Pork Fillets, or as they are sometimes called, Pork Tenderloin. It is exactly the same cut of meat on a pig as Fillet Steak is on a cow.
This dish had to be built in stages but comes together really quickly in the end.

First I par boiled some Savoy Cabbage only for a minute or two and then I cooled it down by putting it in a colander and running it under a cold tap to stop the cooking process.

Next I chopped up around 20 dried prunes and then gently fried them in olive oil to plump them up a bit and added a good glug of Cider Vinegar to add a little tartness to them. They will soak up the liquid don’t worry. Now leave this to cool.

The next stage was to par boil some new potatoes for around 5 minutes that I had peeled and cut into rough cubes. We’re not aspiring to be Michelin grade here, we just want flavour and a little prettiness.

Now we’re ready.

I got the Pork Fillet and made an incision along the length. A deep one, it needs to take a lot of stuffing ingredients.

I then pressed some Stilton cheese into the the groove.

Next were the lovely plump Prunes

To keep all this stuffing in, I then wrapped it in some Serrano Ham. I use Serrano as I’m not a snob. Cava to me, is just as good as Champagne.  Serrano to me, is just as good as Parma.

I then placed it on a baking tray ready to roast.

I then gently fried the New Potatoes for around 5 minutes gently tossing to get them evenly coated in oil and then put the pan into a hot oven along with the pork Fillet for 25 minutes.

When the Pork and potatoes were cooked I took the meat out and left it to rest. This is when the cabbage was finished.
Luckily enough I have two frying pans, so In the second pan I added 2 chopped cloves of garlic and a couple of slices of streaky bacon cut up with a good knob of butter and a little olive oil. I gently fried this for 2minutes and then to finish off the cabbage I added a tablespoon of wholegrain mustard and mixed it through.

Now you can put this all together.

The pork was lovely and moist and the Stilton was a hint that complimented the sweet prunes.

I thoroughly enjoyed this and so did Carol. Luckily enough I still have 2 pork fillets left so as we on our FabFoodBlog deal in bargain finds , you will be hearing a few more fillet recipes as I also gave one to Frank.

As a famous Pig once said. All recipes are equal but some are more equal than others.

Oink Oink Woof Woof Baa. Mugsie

Monkfish wrapped in Serrano Ham with a Lemon and Caper Sauce

Well we seem to have an issue here, don’t we. Do we need to call this site “Frank and Mugsie’s Seafood Odyssey”? I think Keith Floyd and Rick Stein would be proud of our latest experiments, little blips aside, we are very proud too.
I saw a Monkfish tail going very cheap at my Tesco this very morning and I just had to have it. It’s one of those things I’d always wanted to try, but on a budget these things don’t come round too often. So I paid out my £4.00 (which was half price btw.) and drove home with those cooking cogs turning in my head.
I remember many foody programmes and have noticed that wrapping the tail in a Parma like ham was a favourite of all chefs and menu’s. So off I popped to Lidl and saw thay had Serrano Ham on offer, That’ll do me!

Having never had Monkfish before I was intruiged to find it had a very sharp bone down the middle, well it would, wouldn’t it. So I took the bone out, which left me with two tail fillets.

I then trimmed the smaller end which I will use later as Scampi. No waste here, sonny Jim. I then rolled each tail in two slices of ham.

I set these aside while I par boiled some New Potatoes. After they had cooked for 5-7 minutes in boiling salted water I took them out, drained them and left them to cool

Once cool enough to handle I attacked them with a rolling pin. I just wanted them to slightly crack open so I could roast them and the cracks would give lovely crispy bits.

I placed these into a hot oven at 220C for around 40 minutes. I wanted crisp, and I got it.
After 25 minutes of the potatoes roasting, I started on the Monkfish. In a large frying pan I added a small glug of olive oil and cooked the parcels for 5 minutes, turning occasionly, then I put the pan into the oven for 10 minutes. Once cooked, I took the fish and the potatoes out to rest and cool. While they were resting I set about the sauce.
I love this sauce, it goes fantastically with all sorts of fish.
You need

1 Lemon
1 Garlic clove finely chopped
3 teaspoons of Capers chopped
A small glug of white wine
A small glug of cream
A knob of butter

Add the garlic to the pan that the fish was cooked in and add the butter and then the wine. Give the pan a good scraping with a wooden spoon to get all the flavour out, Add the capers and the cream and cook for a minute or two till the sauce thickens slightly. I had some fine beans cooking as well and was now ready to eat.

Verdict, very nice indeed. The monkfish was a firm texture and still had a flavour which wasn’t totally overpowered by the ham and sauce. The new potatoes were absolute yum.

Right, I’ve got to go and buy some meat before we are accused of being Pescetarianists.
I’m off now , see you later.
dum de da… I’d like to be
under the sea, in an octop……….

Sorry

Mugsie.


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